Historical viticulture and winemaking insights from the late 1800s
This edition presents a structured report on viticultural work during the seasons 1887–89, with data for the 1890 vintage. It covers general objectives, experimental plans, and practical findings from red-wine grape trials conducted under the California agricultural experiment framework. Prepared under the direction of E. W. Hilgard and featuring work by L. Paparelli, the book compiles detailed results, methods, and early colorimetric approaches used to evaluate wine quality and color.
This edition frames the scope and value of long-term viticultural investigations, including private trials, cellar practices, and the balance between art and science in grape selection, fermentation, and wine analysis. It blends historical context with concrete observations from many grape varieties, regions, and fermentation experiments, offering a snapshot of early American wine science and production.
- Descriptions of grape varieties and their wine characteristics across several regional trials.
- Notes on fermentation temperatures, yields, and early tasting records.
- Colorimetric methods and practical procedures used to assess wine color and quality.
- Discussion of how climate and location influenced grape behavior and wine outcome.
Ideal for readers of agricultural history, viticulture, and early winemaking research seeking a window into methods and observations from this era.